AFTER CARE

Thanks for bringing your knives in! Now that they’re freshly sharpened, here’s how you can help keep them sharp for as long as possible. A little extra care goes a long way, and these simple tips will help you get the most out of your edge.

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Let the knife do the work.

Your knives are probably sharper right now than they’ve ever been — you shouldn’t have to press down hard or force anything. The lighter your touch, the longer your edge will last. The harder you slam the blade into your cutting board, the faster it’ll dull.

Hand-wash only.

The dishwasher is a knife’s worst enemy. Heat, detergent, and banging around with other utensils will wear down your edge way faster than hand-washing ever will. A quick wash with warm water and soap, followed by drying it immediately, is the way to go.

Use the right cutting board.

Stick with wood or soft plastic boards. Avoid glass, stone, marble, or ceramic — those are brutal on sharp edges and will dull your knives almost instantly.

This is my recommended NSF certified cutting board

Use a bench scraper.

We all love using the side of a knife to scoop up chopped ingredients, but that habit is tough on your edge. A simple bench scraper is an inexpensive way to save your knives — and honestly, it works better. (That said, I still catch myself using my knife this way sometimes, so no judgment.)

This Is My Recommended Scaper

Hone your knives — carefully.

A ceramic honing rod (not steel) will help keep your edge aligned between sharpenings. Just a few light passes, keeping the angle consistent (the same angle they were sharpened at), will help extend the sharpness.

⚠️One warning — honing with the wrong technique can actually hurt your edge, so if you’re not sure how to do it, I’m always happy to show you.

This is my recommended Ceramic Honing Rod

That’s it! A little care keeps your knives sharper, longer — and if you ever have any questions about honing, storage, or anything else, just let me know.

-Raymond